The international team of Master Chefs has achieved the highest level of culinary certification in the world. Having dedicated their careers to excellence, integrity and quality, the Master Chefs have won numerous national and international awards and boast over 190 years of combined foodservice experience.
  Chef Metz’ distinguished career in the foodservice industry started at the age of 15 with an apprenticeship in Baking and Pastry. He has worked at several distinguished restaurants in the United States as well as 15 years at the H.J. Heinz Company as Senior Manager of Research and Development.

Throughout his career, Chef Metz has strived to push culinary standards to new heights. He was instrumental in establishing the Chefs’ Apprenticeship, Certification and Master Chefs’ Certification program in America. His contributions to the United States Culinary Olympic Team resulted in three consecutive World Championships and one World Cup.

He was President of the renowned Culinary Institute of America for 21 years. He also served a term as President of the World Association of Chefs Societies (WACS), a global network of over 10 million professional chefs worldwide.

Today, Chef Metz leads two consulting companies, Ferdinand Metz Culinary Innovations and Master Chefs’ Institute, as well as serving as the Executive Dean and Chair of Le Cordon Bleu’s National Advisory Board (NAB).
  Chef Leonard is an award-winning chef, culinary gold medalist, prolific author, and international lecturer. He is an accomplished industry leader with a Masters in Cookery from the ACFEI/Culinary Institute of America. He received an Honorary Doctorate in Culinary Arts from Johnson and Wales University and an Honorary Doctorate in Hospitality Management from the International Facility Management Association.

He has extensive culinary experience as a restaurant executive chef, manager, and owner. His international culinary studies and apprenticeships include training in Italy, Holland, England, France, Spain and Singapore.

An avid competitor, Chef Leonard has led the American Culinary Federation’s Team USA to five championships and over 34 gold medals. He has personally won over 50 gold medals in international competition, and is one of only a handful of chefs to win gold in every available category.

Chef Leonard has published eight books on a wide range of culinary subjects including Taste and Tales of a Chef; Guide to Culinary Competitions, Cooking to Win; Cooking with America’s Championship Team I and II; Private Club Cuisine; You Eat With Your Eyes; and The Essential Book of Modern Buffets.

Chef Leonard is currently Vice President/Corporate Chef of Le Cordon Bleu in North America, the premier culinary institution of the world.
  Reinhold Metz started his culinary career as manager of his family’s hotel restaurant after successfully completing three apprenticeships in culinary arts, baking & pastry arts, and dining room service. He has worked as Chef Instructor at a German culinary school, where he also held the position of Executive Chef of the school’s dining facilities.

Chef Metz drew on this experience to write a respected series of food service textbooks, widely used by German apprentices in culinary arts, dining room service, and hotel management. He also authored two cookbooks, Die Kalte Küche and So sollt Ihr kochen. He developed his own line of specialized kitchen utensils for the Rösle Company, a manufacturer of top quality kitchen utensils.

Chef Metz’ achievements as a member of the German Culinary Olympics team led to his role as organizer of the 2004 Internationale Kochausstellung also known as Culinary Olympics, which is held every four years in Germany.

Chef Metz also served as European Continental Director of the World Association of Chefs Societies (WACS) and Chairman of the European WACS conferences.
  Chef Sonnenschmidt is one of the most recognized chefs among his peers for his many and varied accomplishments. He started his culinary career in Germany, which led to extensive international work experiences in hotel and club kitchens, including Executive Chef of the Sheraton Hotel in New York City.

Chef Sonnenschmidt is considered an authority on kosher food, garde manger, and charcuterie. He is author/editor of several books including Charcuterie (Sausages/Pates/Accompaniments),The Professional Art of Garde Manger, Dining with Sherlock Holmes, The American Harvest, and Tastes and Tales of a Chef: Stories and Recipes. He is also a television personality, appearing on PBS in six seasons of Cook Secrets of the CIA and five seasons of Grilling Maestros.

He served at The Culinary Institute of America from 1968-2002, and retired as Culinary Dean. His roster of former students is a veritable “who’s who” of respected chefs, including Anthony Bourdain, Charlie Palmer, Todd English and Susan Feniger.

Fritz is a repeat gold medalist at the Culinary Olympics and recipient of the Jerusalem Gold Medal for Culinary Excellence for kosher food and the Geneva Gold Medal for cold food display.